Crispy Salmon Succotash

ByGaby Dalkin

Jump to Recipe

What's your favorite fish in the whole wide world? Mine is without a doubt salmon. It's probably obvious by all the salmon recipes we've done here on WGC over the years 🙂 But one of my all time favs is this Crispy Salmon Succotash!

Crispy Salmon Succotash from www.whatsgabycooking.com (@whatsgabycookin)


 

Any protein with a succotash on top is my kinda meal! The succotash requires absolutely ZERO cooking, so all you have to do is cook the protein and it's SHOW TIME. It's my dream meal - AND it has very little clean up... win/win. This Succotash is just a few ingredients tossed together including fresh corn, cherry tomatoes, red jalapeño peppers, scallions and basil and I gave it a bit of a zip with some champagne vinegar. It's then served over some gorgeous crispy salmon that's seasoned with my new All Things Seafood which is quite possibly the best fish seasoning of all times. (Side note: like everything in my life - it's multi use! Thomas and I made grilled chicken last weekend with the seasoning and it was out of this world!)

Skin on or skin off - it doesn't matter to me - I just season it up and sear it on both sides so it still has that nice golden crust and gives it a bit of texture. Throw the raw succotash on top and then have at it!!

Crispy Salmon Succotash

Author: Gaby Dalkin
5 from 2 votes
I love to top my protein with this succotash because it's easy to make and requires no cooking.
Print Recipe Pin Recipe Review Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

For the Salmon

  • 4 6- ounce salmon filets skin removed
  • 2-3 tablespoons All Things Fish Seasoning
  • kosher salt and freshly cracked black pepper
  • 2 tablespoons olive oil

For the Succotash

  • 2 ears fresh corn cut off the cob
  • ½ pint of cherry tomatoes halved
  • 1 red jalapeño finely chopped
  • 2 scallions thinly sliced
  • ¼ cup chopped basil torn
  • kosher salt and freshly cracked black pepper
  • 2 teaspoons champagne vinegar or red wine vinegar

Instructions
 

  • Season the salmon filets on both sides with salt and pepper and seasoning.
  • Heat a cast iron skillet over medium high heat and add the olive oil.
  • Place 2 pieces of fish into the pan and sear on one side until crispy. Using a spatula, flip the salmon filets over, continue to cook until just slightly pink in the center. Remove the salmon filets and set aside to rest. Repeat this process with the remaining salmon.
  • In a large bowl, combine the corn, cherry tomatoes, jalapeño, scallions, and basil. Season with salt and pepper and add more as needed. Drizzle the vinegar over the top and toss to combine.
  • Serve the succotash over or next to the cooked salmon.

Notes

Skin on or skin off – it doesn’t matter to me – I just season it up and sear it on both sides so it still has that nice golden crust and gives it a bit of texture.

Nutrition Information

Calories: 236kcal | Carbohydrates: 17g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 48mg | Potassium: 724mg | Fiber: 5g | Sugar: 5g | Vitamin A: 700IU | Vitamin C: 23mg | Calcium: 142mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

48 Comments

  4. I love how delicious and colorful this looks!! And I'm a no-skin on salmon girl too. Totally OK with that 🙂

    Reply

  6. So scrumptious! I love the summery flavors in this salmon and the succotash topping. I'm SUCH a fall/winter girl but I've still got summer on the brain too... Must have something to do with these 90 degree+ temps...

    Reply

  7. This looks wonderful. I still have cherry tomatoes in my garden. I have a question about the Copper River salmon - does it have bones in it (my husband is a baby about this)?

    Reply

    1. Yes, sometimes it does! But I just bought a little pair of fish tweezers and take them out before cooking!

5 from 2 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating